Ask Sid: Gas or Charcoal BBQ?

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Charcoal or gas barbecue

Question: Never too early for BBQ season. Do you prefer using gas or charcoal?

Answer: I prefer charcoal but this always is a hot issue open to much debate. Convenience is a big factor in support for gas. Instant ready to go heat is useful and the clean-up is so easy.

I like the taste better from charcoal as you get real smoke that adds complexity to so many dishes. Even vegetables and fruits like asparagus, corn, burnt beets, peaches, and radicchio seem to combine a unique bitter sweetness after their time spent on a charcoal grill. However, many restaurants use gas to prepare your seared steak. Depends on what you are used to and what you personally like. Some even use a wood burning grill which gets my very highest recommendation. Recall so many memorable dishes by the artistic Argentine Chef Francis Mallmann where you can smell the special woods burning as they cook your delicious food. This is the best BBQ experience!


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One Faith Vineyards – Canada’s Most Expensive Wine!

Canada's Most Expensive WinePhoto credit: www.onefaithvineyards.com/

Canada is developing a growing reputation for some most unique top quality wines. Riesling, Pinot Noir, Cabernet Franc, and Syrah are among the most respected grape varieties presently being used. Various blends are becoming increasingly popular too but the old stand-by of the Bordeaux mix is still the most prominent. In fact one of them is now the most expensive Canadian wine: 2012 One Faith Vineyards Grand Vin – $495 for 3 bottles in a remarkable smooth wooden case! www.OneFaithVineyards.com

Proprietor Bill Lui has a dream to create a “First Growth” world class wine from grapes grown in 4 special vineyards on the Black Sage Bench of the South Okanagan Valley in British Columbia. Their first vintage was harvested October 25-November 3 blending 45.4% merlot, 30% cabernet sauvignon, and 24.6% cabernet franc producing only 144 cases. Lots of experience behind this new project from pioneer consultant Harry McWatters, viticulturalist Richard Cleave who planted and managed this site since 1992, James Cluer MW, and ex-Napa winemaker Anne Vawter. The yields are impressive between 1.1 to 1.8 tons per acre because of winter pruning and summer green harvest thereby concentrating the juice. Micro fermentations of uncrushed berries in new French oak barrels rolled on designed racks to achieve best maceration was a technique that contributed to the overall success. They admirably drew off 10-15% saigne from each fermentation to make a Rose bottled and sold separately with all the profits going to Canadian Breast Cancer Foundation.

After extended 20-22 months aging in new and 1 year old French oak barriques the final blend selected was not fined or filtered. I was impressed by this first effort showing wonderful freshness from the sweet mineral fruit blend with balanced smooth textured elegance  Appreciated that they backed off from what could have resulted in a jammy over extracted result from this region. Launched from the good vintage conditions in 2012 I admire their set goals knowing they are on the right track to making their dream a future reality.


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10 of the best Aphrodisiac Foods!

love, sex and food
By Joseph Temple

Valentine’s Day is tomorrow!  So if you’re looking for a dish to prepare at home or an item to order at a restaurant while you’re on a date with that special someone, try one of these ten ideas. Bon Appetit!
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sensual foods
1. Crab & Lobster

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Chocolate
2. Chocolate

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sensual foods
3. Strawberries

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sensual foods
By Alpha (Flickr) [CC BY-SA 2.0], via Wikimedia Commons

4. Oysters

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sensual foods
5. Pomegranates

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sensual foods
6. Bananas

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Salmon Avocado
7. Salmon & Avocado

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Figs
8. Figs

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sensual foods
9. Hot Chili Peppers

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sensual foods
By Caviar_spoons.jpg: THORderivative work: Saibo (Δ) (Caviar_spoons.jpg) [CC BY 2.0], via Wikimedia Commons

10. Caviar

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Ask Sid: New European Wine Classifications

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Ask Sid Cross

Question: For the first time I have seen a new French appellation marking: protegee. The actual appellation mentioned on the label said “Appellation Saint Joseph protegee”. What can you tell us about this new marking?  Why does it say protected all of a sudden?

Answer: Good timely question. You will be seeing more of this on the labels of the new wines arriving at your local wine shop. Most of us are familiar with the wine appellation systems in France for specific locations defining where the grapes are grown and the wine is produced. Starting with 2012 the European Union has intervened and these systems are now revised. For example there is no longer any wines labelled VDQS. There now are 3 main categories:

1.      VIN DE FRANCE Basic wines formerly called Vin de Table. Quite a general name lacking any specific location but enticing to use because easier to comply with than the stricter regulations of the 2 higher categories. May find more wineries using this including the new natural wines. We should all encourage more information on the back label from the wineries to help the consumer understand where the wine grapes are actually grown.

2.      INDICATION GEOGRAPHIQUE PROTEGEE (IGP) Basically replacing the former Vin de Pays (“country wine”) such as the old Vin de Pays d’Oc from Languedoc-Roussillon and the like.

3.      APPELLATION D’ORIGINE PROTEGEE (AOP) These are the very top wines starting in 2012 such as your Saint Joseph Syrah from the Northern Rhone which are protected (protegee) and basically replacing the former Appellation d’Origine Controlee (AOC) designation.


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Bordeaux Top Twin Vintages

Bordeaux Wine
By Colin (Flickr: the brat pack) [CC BY 2.0], via Wikimedia Commons

Are the 2010 & 2009 Bordeaux a twenty year reunion of those 1990 & 1989 twins? Tasting recently a lot of the former twins and drinking frequently those hard to believe now 25 year old delicious latter two. Got me thinking about what should be the recognized top twin vintages in Bordeaux history. Some random thoughts:

1864/1865: These 2 pre-phylloxera vintages were probably the first twins. 64 hot and 65 earlier picked but I have tasted both Lafites that showed amazingly complex and lasted so long as has the solid 64 Gruaud Larose.

1869/1870: Could be but fortunately having enjoyed immensely the 1870 Lafite from Glamis Castle on several occasions I vote strongly for that vintage.

1874/1875: Two big good crops at the time but don’t know them well enough to judge which was better.

1899/1900: 99 has a better chance of authentic bottles but 1900 a hotter year and magical with those 2 zeroes but suspicious especially for Chateau Margaux.

1928/1929: 29 delicate showy elegant and best early on but 28 structured balanced and came on late as more complex. Please serve me a Chateau Palmer 1928.

1947/1949: Two hot great vintages not quite consecutive. Port-like 47s like Cheval Blanc & 49s so harmonious and complex like 49 La Mission Haut Brion with better results in Sauternes.

1959/1961: Another not quite twins but the rich 59s like Lafite & classic 61s like Latour make for an intellectual study. Seldom get a disappointing bottle of either year.

1982/1983:  82s so outstanding at many levels including under the  radar Grand Puy Lacoste but 83 unique microclimate with less August rain in Margaux & Pessac-Leognan so Domaine de Chevalier Rouge 83 better than 82.

1985/1986: 85s seductive even early on as a lovely Merlot year while 86 favoured the late ripening Cabernet Sauvignon of St Julien & Pauillac. Love that 86 Mouton.

1989/1990: Another 2 hot years like 47 (90 hottest since it) & 49 (90 sunniest since it) with large crops and lower acids but both with great results. Look at 89 & 90 Montrose. Love the Haut Brion & La Mission 1989s. Some 90 Pauillacs like Mouton & Pichon Lalande underperformed but Lynch Bages super.

2000/2001: Powerful concentrated 2000s helped by the 3 zeros. 2001 lighter favouring the Right Bank but sensational Sauternes- low yield exciting botrytis Climens!

1995/1996: Maybe a lesser quality set of twins than the others listed but some serviceable wines. Hyped after 4 difficult years from 1991-1994. Some excellent wines from the northern Medoc appellations in 1996 with that Pontet Canet improved quality quest starting to assert itself.

2009/2010: The present two “vintages of the century” and maybe even the last one as well. Both years are outstanding indeed. Some producers benefited from learning from their 09s thereby achieving better ripe tannins extraction yet with a firmness for more structure and age worthy style. Jury still is out on which is best.

Do you have a favourite Bordeaux set of twins?


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